My wife and I are getting ready for our first overnight aboard a/our boat. My questions revolve around the appliances. I have a Force 10 BBQ on the sternrail. Can I use Coleman fuel in this or do I need to go to West Marine and get some Force 10 fuel. I'm not sure if the fittings and fuel are compatable. Since my wife looks forward to her coffee in the morning , I've gone to the Origo website and learned how to use my one burner stove. Today I went out and got denatured alcohol for the stove; my question to you, what is the best way to use this type of stove to make coffee? Do I go out and buy a perculator type coffee pot, fill the bottom with water and the top with ground coffee and put it on the lit stove? Are there any options I've overlooked. How do you make your coffee aboard? If all goes well we're planning on spending the night on the hook within the next couple of weekends. If you've got any tips for a first overnight, they'd be appreciated.
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French coffee press
I seem to recall a vigorous discussion in this forum a few months back about the best way to make coffee on board. The French press is pretty simple...add some ground coffee, pour in the boiling water, let it steep for a bit, push the strainer down, pour and enjoy. There's nothing to throw away except the old grounds, which are not only biodegradable but also handy for taking grease or dried eggs off plates. Peter H23 "Raven"
I seem to recall a vigorous discussion in this forum a few months back about the best way to make coffee on board. The French press is pretty simple...add some ground coffee, pour in the boiling water, let it steep for a bit, push the strainer down, pour and enjoy. There's nothing to throw away except the old grounds, which are not only biodegradable but also handy for taking grease or dried eggs off plates. Peter H23 "Raven"
Did not know you had a SAILOR wife !!
Glenn: There are several options. The perculators are fine if you don't boil the holy crap out of the coffee. You can also do the cowboy coffe in the bottom of the pot and then thow in an egg to capture the grounds. French press is fine but makes a very limit amount with each pressing. We have used several different options including instant and coffee bags. We have ended up with an option that work good. We have a small kettle to boil water. We then got a Melita filter holder and a Carafe. We pour the hot water through the filter/coffee and you have coffee in just a few minutes. PS: You can borrow ours if you want to try it out.
Glenn: There are several options. The perculators are fine if you don't boil the holy crap out of the coffee. You can also do the cowboy coffe in the bottom of the pot and then thow in an egg to capture the grounds. French press is fine but makes a very limit amount with each pressing. We have used several different options including instant and coffee bags. We have ended up with an option that work good. We have a small kettle to boil water. We then got a Melita filter holder and a Carafe. We pour the hot water through the filter/coffee and you have coffee in just a few minutes. PS: You can borrow ours if you want to try it out.
French coffee press deaux
We have a french press, too. I think it works great. If you are concerned about having glass aboard, West Marine sells an unbreakable one for about the same price as the glass one I bought at Target. Either way, they work great -at home or aboard. Just be mindful of the directions that say to press slowwwwwwly. Michele & Rich s/v Island Time
We have a french press, too. I think it works great. If you are concerned about having glass aboard, West Marine sells an unbreakable one for about the same price as the glass one I bought at Target. Either way, they work great -at home or aboard. Just be mindful of the directions that say to press slowwwwwwly. Michele & Rich s/v Island Time
Oh no, not me!
Phil: Now think about this. Where do you think I would have been? At the boat, of course. Went down on Weds. and came home on Monday. It was generally HOT or BLOWING! We had mid to high 90's on Thur. & Fri. Then it cooled off on Saturday (slight Delta breeze) the winds were clocking 40+ at the Rio Vista Bridge and gusts well into the 50's. Finally got the boats out on Sun afternoon with main only and Mon. was very light and warm.
Phil: Now think about this. Where do you think I would have been? At the boat, of course. Went down on Weds. and came home on Monday. It was generally HOT or BLOWING! We had mid to high 90's on Thur. & Fri. Then it cooled off on Saturday (slight Delta breeze) the winds were clocking 40+ at the Rio Vista Bridge and gusts well into the 50's. Finally got the boats out on Sun afternoon with main only and Mon. was very light and warm.
Not A Sailor Wife Yet
Steve, you've seen me go out by myself enough to know she's not yet a sailor, but with a good cup of coffee after a wonderful night's sleep on the water, who knows.
Steve, you've seen me go out by myself enough to know she's not yet a sailor, but with a good cup of coffee after a wonderful night's sleep on the water, who knows.
Shore Power?
My wife and I bought a little four-cup drip coffee maker. We use that when we're docked and it works great. Small enough to store. Make a second pot while you're drinking the first. We do have the melita filters for those few times we want coffee and are away from shore power.
My wife and I bought a little four-cup drip coffee maker. We use that when we're docked and it works great. Small enough to store. Make a second pot while you're drinking the first. We do have the melita filters for those few times we want coffee and are away from shore power.
Steve's Got It
Melita filters work great, you can bring and use your own favorite coffee. Instread of a carafe, we use a thermos, keeps it warm for loooong time.
Melita filters work great, you can bring and use your own favorite coffee. Instread of a carafe, we use a thermos, keeps it warm for loooong time.
French Press is Fine
We too are doing our first overnight tomorrow and this weekend we tested the alcohol stove to see how long it took to heat the water for the press. We have a 2 and a 4 cup press and will be using the 2 on-board. The stove took about 7 mins to heat 2 large cups. We bought a tea kettle to heat the water. The coffee seems better to us if we just get the water to almost boiling, not having the kettle screaming with steam. If you buy beans, grind about 1 scoop for each cup you will make and bring the coffee aboard in a platic zip bag. Scoop out 2 scoops into the press for 2 cups, let it stand for 4 minutes and press slowly. Nothing finer in the morning.
We too are doing our first overnight tomorrow and this weekend we tested the alcohol stove to see how long it took to heat the water for the press. We have a 2 and a 4 cup press and will be using the 2 on-board. The stove took about 7 mins to heat 2 large cups. We bought a tea kettle to heat the water. The coffee seems better to us if we just get the water to almost boiling, not having the kettle screaming with steam. If you buy beans, grind about 1 scoop for each cup you will make and bring the coffee aboard in a platic zip bag. Scoop out 2 scoops into the press for 2 cups, let it stand for 4 minutes and press slowly. Nothing finer in the morning.
Coffee Addict!
According to the Specialty Coffee Association of America (SCAA), the optimal water temperature for coffee is 92 - 96 degrees C (197.6 - 204.8 degrees F) for 90% of the contact time. Avoid boiling the water; not only is it too hot for proper extraction, boiling hot water rapidly loses dissolved air and will taste flat. If the water is too cool, the brew will be sour and underextracted. Proper extraction times As a general rule, extraction time is directly proportional to grind coarseness. That is, the smaller the coffee particles, the shorter the extraction time should be. French press coffee generally has the longest extraction times, with coffee/water contact lasting as long as four minutes; the grind is, therefore, about the coarsest used. For those who prefer using a somewhat finer grind for this brewing method, the steeping period should be shortened. Espresso has the shortest contact time, about twenty-five seconds, so the particle size is among the smallest. Most of the desirable flavors--and the caffeine--are extracted first. If the coffee is allowed to remain in contact with the water for too long a period in proportion to its particle size, additional flavor compounds start to extract, and these will make the coffee taste bitter. Similarly, if your particle size is disproportionately large for your extraction time, only a small quantity of the desirable compounds will be extracted, so the coffee will be weak. Auto-drip The most common variant of the drip method is auto-drip; their greatest advantage is that they simplify the brewing process. Water is heated in one chamber and then piped over grounds contained in a filter, held in a basket; the brewed coffee then drips down into a serving carafe. These automatic machines have two prime faults: one, except for a few high-end brands, these machines do not make the water hot enough, so extraction occurs at sub-optimal temperatures. Secondly, the manufacturers proudly tout the machines' warming plates for keeping the coffee hot. However, continued application of heat will cause the coffee to turn bitter; a better choice is to either buy a machine with an integrated insulated carafe, or pour the coffee into a separate insulated carafe once the brewing cycle is complete. If careful research is able to find an auto-drip machine that does in fact reach proper brewing temperatures, the overall convenience may make this the best choice for most people. Percolators Percolators are the least well regarded of brewing methods. The water is overheated, the brew overextracted, and the percolating action dissipates the complex, volatile compounds into the atmosphere. This is why people often say that percolators have such wonderful aromas: the aromatics that should be in the coffee you drink are instead cast off into the atmosphere. Since aroma is such an integral part of taste sense, this coffee is inferior. Press Pot aka French Press aka Cafetiere aka Plunger Pot A French press, consists of two parts: a beaker-shaped container made out of glass, metal, or plastic, and a plunger, which is a multi-piece wire-mesh filter assembly attached perpendicularly to a metal rod. Other filters may also ship with the press or be retrofitted onto them, such as finer mesh, one-piece units, or nylon mesh screens to be used with the standard filter; these serve to better remove fine sediment. Some presses are insulated; these work well for keeping the coffee hot during the steeping process. However, contrary to the manufacturers' instructions, you should pour off the coffee when it is ready, else it will continue to steep and become bitter and over-extracted. To use the press, pre-warm the carafe (beaker) by filling it with hot water and allowing it to sit for a minute or so while your brew water is heating; the filter assembly should also be warmed by placing it into the water. Empty the carafe and put in the ground coffee. Common practice is to use a grind coarser than that used for auto-drip, closer to percolator grind, but some people prefer to use a finer grind with a proportionately shorter steeping time. Heat the water to just short of a boil; see the section on water temperature for specific information. Pour in the water and put the plunger in place, but do not press it down yet; the lid, which is also part of the plunger assembly, will reduce heat loss. Let it steep for about four minutes, a minute or two less if using a finer grind. In order to ensure thorough saturation, many people prefer to either stir the grounds about thirty seconds to a minute after adding the water, or briefly press then raise the plunger. If using a glass carafe, do not stir the grounds with a metal implement, since this might damage the carafe. When the time is up, push down the plunger to trap the grounds at the bottom, and pour off the coffee. If the plunger resists being pushed down, do not force it--there is anecdotal evidence that excessive pressure could cause the glass to shatter; back the plunger up and try again. If you have repeated problems pushing the plunger down, you have either ground the beans too finely, or your grinder produces excessive dust and it is choking the filter. Note that this brewing method leaves all of the coffee oils in the coffee. This will create a rich, tasty cup, but there is some inconclusive medical evidence that these oils may have adverse effects. Some people dislike the sediment that almost inevitably occurs when using the press. Though not a fatal flaw, one issue that plagues French press users is heat loss. Pre-warming the carafe (and filter) will reduce this problem, but the glass is quite thin, so the temperature of the water may drop below optimal brewing temperatures while steeping. Insulated presses will virtually eliminate heat loss; however, such presses now in production are made of either plastic or metal (stainless steel), and some users claim that this material lends an off-flavor to the coffee. Insulated fabric covers for presses are available, similar to tea cozies. Use a kitchen thermometer to get the exact water temperature, never boil the water. Use bottled water or filtered water (PUR water filter) for coffee. Use a battery operated grinder to grind your fresh coffee beans just before using. Use a Melita filter and pour into insulated thermos. One of the ultimate luxuries you can have on a sailboat that doesn't take up much space or use that much power. Fair Winds. Clyde
According to the Specialty Coffee Association of America (SCAA), the optimal water temperature for coffee is 92 - 96 degrees C (197.6 - 204.8 degrees F) for 90% of the contact time. Avoid boiling the water; not only is it too hot for proper extraction, boiling hot water rapidly loses dissolved air and will taste flat. If the water is too cool, the brew will be sour and underextracted. Proper extraction times As a general rule, extraction time is directly proportional to grind coarseness. That is, the smaller the coffee particles, the shorter the extraction time should be. French press coffee generally has the longest extraction times, with coffee/water contact lasting as long as four minutes; the grind is, therefore, about the coarsest used. For those who prefer using a somewhat finer grind for this brewing method, the steeping period should be shortened. Espresso has the shortest contact time, about twenty-five seconds, so the particle size is among the smallest. Most of the desirable flavors--and the caffeine--are extracted first. If the coffee is allowed to remain in contact with the water for too long a period in proportion to its particle size, additional flavor compounds start to extract, and these will make the coffee taste bitter. Similarly, if your particle size is disproportionately large for your extraction time, only a small quantity of the desirable compounds will be extracted, so the coffee will be weak. Auto-drip The most common variant of the drip method is auto-drip; their greatest advantage is that they simplify the brewing process. Water is heated in one chamber and then piped over grounds contained in a filter, held in a basket; the brewed coffee then drips down into a serving carafe. These automatic machines have two prime faults: one, except for a few high-end brands, these machines do not make the water hot enough, so extraction occurs at sub-optimal temperatures. Secondly, the manufacturers proudly tout the machines' warming plates for keeping the coffee hot. However, continued application of heat will cause the coffee to turn bitter; a better choice is to either buy a machine with an integrated insulated carafe, or pour the coffee into a separate insulated carafe once the brewing cycle is complete. If careful research is able to find an auto-drip machine that does in fact reach proper brewing temperatures, the overall convenience may make this the best choice for most people. Percolators Percolators are the least well regarded of brewing methods. The water is overheated, the brew overextracted, and the percolating action dissipates the complex, volatile compounds into the atmosphere. This is why people often say that percolators have such wonderful aromas: the aromatics that should be in the coffee you drink are instead cast off into the atmosphere. Since aroma is such an integral part of taste sense, this coffee is inferior. Press Pot aka French Press aka Cafetiere aka Plunger Pot A French press, consists of two parts: a beaker-shaped container made out of glass, metal, or plastic, and a plunger, which is a multi-piece wire-mesh filter assembly attached perpendicularly to a metal rod. Other filters may also ship with the press or be retrofitted onto them, such as finer mesh, one-piece units, or nylon mesh screens to be used with the standard filter; these serve to better remove fine sediment. Some presses are insulated; these work well for keeping the coffee hot during the steeping process. However, contrary to the manufacturers' instructions, you should pour off the coffee when it is ready, else it will continue to steep and become bitter and over-extracted. To use the press, pre-warm the carafe (beaker) by filling it with hot water and allowing it to sit for a minute or so while your brew water is heating; the filter assembly should also be warmed by placing it into the water. Empty the carafe and put in the ground coffee. Common practice is to use a grind coarser than that used for auto-drip, closer to percolator grind, but some people prefer to use a finer grind with a proportionately shorter steeping time. Heat the water to just short of a boil; see the section on water temperature for specific information. Pour in the water and put the plunger in place, but do not press it down yet; the lid, which is also part of the plunger assembly, will reduce heat loss. Let it steep for about four minutes, a minute or two less if using a finer grind. In order to ensure thorough saturation, many people prefer to either stir the grounds about thirty seconds to a minute after adding the water, or briefly press then raise the plunger. If using a glass carafe, do not stir the grounds with a metal implement, since this might damage the carafe. When the time is up, push down the plunger to trap the grounds at the bottom, and pour off the coffee. If the plunger resists being pushed down, do not force it--there is anecdotal evidence that excessive pressure could cause the glass to shatter; back the plunger up and try again. If you have repeated problems pushing the plunger down, you have either ground the beans too finely, or your grinder produces excessive dust and it is choking the filter. Note that this brewing method leaves all of the coffee oils in the coffee. This will create a rich, tasty cup, but there is some inconclusive medical evidence that these oils may have adverse effects. Some people dislike the sediment that almost inevitably occurs when using the press. Though not a fatal flaw, one issue that plagues French press users is heat loss. Pre-warming the carafe (and filter) will reduce this problem, but the glass is quite thin, so the temperature of the water may drop below optimal brewing temperatures while steeping. Insulated presses will virtually eliminate heat loss; however, such presses now in production are made of either plastic or metal (stainless steel), and some users claim that this material lends an off-flavor to the coffee. Insulated fabric covers for presses are available, similar to tea cozies. Use a kitchen thermometer to get the exact water temperature, never boil the water. Use bottled water or filtered water (PUR water filter) for coffee. Use a battery operated grinder to grind your fresh coffee beans just before using. Use a Melita filter and pour into insulated thermos. One of the ultimate luxuries you can have on a sailboat that doesn't take up much space or use that much power. Fair Winds. Clyde
more than just coffee
What makes our trips a hit is breakfast! Boil water and pour it into the french press. While that is steeping cook bacon, sausage onions, peperoni, bell peppers, mushrooms, and everything else pour these into a bowl and use them in the worlds biggest omlette that you two split. I do all the cooking and clean up so that Karla gets a vacation from her house chores. At lunch time you'll be busy so plan sandwitches or other finger food and snacks (granola and fruit are always a hit) Tuna salad and other things that you can make or buy in advance are great for weekending. For dinner we are usually tired and want to make something simple. You have a grill so grill some corn on the cob and some steak or chicken. We don't have a grill so we usually have stew or soup and salad. Salad is easy to premake and store. Don't forget the snacks and plenty of drinks and water. You'll be smart to pack twice as many snacks as you think you will need.
What makes our trips a hit is breakfast! Boil water and pour it into the french press. While that is steeping cook bacon, sausage onions, peperoni, bell peppers, mushrooms, and everything else pour these into a bowl and use them in the worlds biggest omlette that you two split. I do all the cooking and clean up so that Karla gets a vacation from her house chores. At lunch time you'll be busy so plan sandwitches or other finger food and snacks (granola and fruit are always a hit) Tuna salad and other things that you can make or buy in advance are great for weekending. For dinner we are usually tired and want to make something simple. You have a grill so grill some corn on the cob and some steak or chicken. We don't have a grill so we usually have stew or soup and salad. Salad is easy to premake and store. Don't forget the snacks and plenty of drinks and water. You'll be smart to pack twice as many snacks as you think you will need.
Wow, coffee making is complicated!
I just use my good ole Mr. Coffee 4 cup coffee maker with shore power, OR, the cheap inverter I bought at Sam's Club. Of course for coffee...STARBUCKS!!
I just use my good ole Mr. Coffee 4 cup coffee maker with shore power, OR, the cheap inverter I bought at Sam's Club. Of course for coffee...STARBUCKS!!
Search archives on coffee
You think _this_ is complicated... last time this topic produced about 80 replies!
You think _this_ is complicated... last time this topic produced about 80 replies!
Yes, Phil I suppose
I suppose it could be very complicated. Coffee is definitely a very important item to keep on board (next to beer of course), so I can imagine the number of responses. From one Java junkie to another....
I suppose it could be very complicated. Coffee is definitely a very important item to keep on board (next to beer of course), so I can imagine the number of responses. From one Java junkie to another....
Thanks to All...
...for your input on the best way to make coffee onboard. After searching in vain at Wal-Mart and Target we found the Melitta drip system at our local Albertson's. The coffee was easy to make, hot and fresh. It was a great way to start the day after our first overnight. All in all, it was a wonderful experience and I can't wait for next weekend to do it again. Thanks again for your help.
...for your input on the best way to make coffee onboard. After searching in vain at Wal-Mart and Target we found the Melitta drip system at our local Albertson's. The coffee was easy to make, hot and fresh. It was a great way to start the day after our first overnight. All in all, it was a wonderful experience and I can't wait for next weekend to do it again. Thanks again for your help.
Keep it simple
We spend every weekend during the season on our 26x, found that the simplest way to enjoy coffee in the am is the 4 cup Mr coffee 110v maker. Shore power when tied up or 350 watt inverter when anchored out. It uses the reg sized filters instead of the special ones that the 12 volt makers use. also the 12 volt makers take about an hour to brew a very weak cup of coffee. I set mine on the deck before starting it as I wake about 2 hrs before everyone else. "easy access to coffee while fishing off the dock in the morning" sbradshaw123@kc.rr.com
We spend every weekend during the season on our 26x, found that the simplest way to enjoy coffee in the am is the 4 cup Mr coffee 110v maker. Shore power when tied up or 350 watt inverter when anchored out. It uses the reg sized filters instead of the special ones that the 12 volt makers use. also the 12 volt makers take about an hour to brew a very weak cup of coffee. I set mine on the deck before starting it as I wake about 2 hrs before everyone else. "easy access to coffee while fishing off the dock in the morning" sbradshaw123@kc.rr.com
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